Mina Harissa is a traditional Moroccan red pepper sauce, carefully blended using only 6 simple all natural ingredients; red chili pepper, red bell pepper, garlic, extra virgin olive oil, vinegar, salt.
Harissa has been hailed as the heart and soul of Moroccan cuisine. It is imbued with all the culinary passions of a country and a people, it is the central condiment that sits atop every kitchen table in North Africa used as a spread, a dip or drizzled on top of nearly any dish.
Mina grew up on the wave-crashing shores of Casablanca where a morning promenade between the white walls of this majestic city was a culinary journey onto itself. When the salty air would breeze through the narrow streets of the city, every kitchen window produced some of the most beautiful aromas from recipes passed down from one generation to the next over centuries.
Mina first learned the art of cooking from her dear mother; at 16 she tasted her next-door neighbor's homemade Harissa and fell in love with the fiery red sause. From a thick spreadable consistency Mina played with the recipe until she made it exactly hers. She added extra-virgin olive oil, a touch of vinegar and some garlic to the red-long-finger hot pepper base that gives the sauce its unique tangy-hot flavor profile.
The Harissa sauce is the year's culinary discovery by chefs across America, France and the United Kingdom and has replaced its distant cousin the American hot-sauce. Appearing on classic and contemporary menus as the star condiment, it goes equally well with New Zealand lamb as it does with Southern barbecued chicken, scallops Provencal or a vegetable tagine with couscous.
Whether it's the hot or mild sauce, each of Mina's jars will transform your meal into a culinary journey.